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Wednesday, February 1, 2012

Vegetarian Samosas

I recently tried my hand at making Vegetarian Samosas. Samosas are among the most delicious things on the face of God's green Earth. They once flaky and light, but rich and filling. I first discovered Samosas when the Veggie Dad (then the Veggie Boyfriend) first discovered an all vegetarian Indian restaurant in Atlanta, GA, called Udipi Cafe. For those living in the Atlanta area or for those who might be visiting Atlanta, Udipi Cafe is actually in Duluth, Ga, to connect to their website simply click on the restaurant name. Since that first meal at Udipi Cafe I have been smitten with the Samosa and with Indian food in general. In short, it's like a party in my mouth every time I eat Indian food.

I would never suggest that the Samosas I made were as good as those one would find at a Indian restaurant, so you should still check out your town's local Indian cuisine, but these Samosas will surely get you through those dry spells between visits.

First, I wanted something rather easy, but still authentic. And I wanted something that did not need to be deep fried. Health issues aside, I just don't know how to deep fry anything. I know! A Southern Girl not knowing how to fry, it's just plain crazy, but it's true. Sure, I could learn how to fry, but then I would still be stuck with gallons of leftover oil. Ewww, old oil.

I tried several cookbook and looked around the internet, but in the end I decided to check and see if them had a recipe for at least the dough on the King Arthur website. Low and behold, they not only had a recipe for the dough, but for the filling, too! I must say, the more I use King Arthur's site, the more I love it. Their bread recipes have thus far always worked out, and I love that they give you non-machine baking instructions for their bread machine recipes. Now, I am discovering that their other recipes are also amazing.

As always, I made a few changes to reflect our personal tastes and to reflect the type of yeast I use. The only other change I made was to how I shaped the Samosas. The original recipe had you cut the dough in circles, but in the end I chose to do my Samosas in more of a pyramid shape like you would find at an Indian restaurant. Above I have pictured both shapes. You will get a larger yield of Samosas is you follow the King Arthur instructions.